December 4 2019

Mother of Pearl Fruit and Nut Cake

Unlike the traditional, sticky, overly sweet and spiced fruit cake, this recipe is lighter and less sweet and will make converts out of all of you fruit cake haters. It is made with Brazil nuts and fruit that is not candied or dried, with just enough batter to hold it together. Given to me by my friend Ken, this is his Grandmother Dorothy’s recipe that she passed down to his mother, Pearl. Hence Mother of Pearl Fruit & Nut Cake.

1 lb. Brazil nuts, shelled
1 lb. pitted dates
1 cup maraschino cherries
3/4 cup flour
3/4 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
3 large eggs
1 teaspoon vanilla extract
9 x 5 loaf pan
Cooking spray

Preheat oven to 300 degrees.

With a sharp knife, slice brazil nuts and dates thin and place in a large bowl. Add cherries. Sift the flour, sugar, salt and baking powder over the nuts and fruit. Stir to combine. Beat eggs with the vanilla until foamy and add to bowl Mix well to combine. Grease the loaf pan with the cooking spray, add batter, and spread evenly. If desired, before adding the batter, line the loaf pan with parchment paper.

Bake for 1 hour and 45 minutes. Allow to cool for 10 minutes and turn out. You may need to loosen the sides with a knife.

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